cooking · Dinner

Pumpkin Pasta

When I make this pasta dish again I am going to add sage to it, I think it would play nicely with the flavors.

Pumpkin Pasta


  • 16 ounces pasta shapes (ziti, rigatoni, etc)
  • 1 cup sweet onion, peeled and diced (1 medium)
  • 1 Tbsp extra virgin olive oil
  • 15-ounce can pumpkin purée (Farmer’s Market Foods Organic Canned Pumpkin is my favorite)
  • 3 cups lower sodium vegetable broth
  • 1/4 cup unsweetened soy milk or low-fat dairy milk
  • 1 tsp freshly ground nutmeg
  • 1/2 tsp granulated garlic
  • 1/2 tsp ground black pepper
  • 1/2 cup Parmesan cheese


Bring a large pot of water to a boil, add in the pasta and cook for 2 minutes less than called for on pasta package. Drain.

Meanwhile in a large non-stick skillet heat the oil and cook the onion till golden. Stir in the pumpkin, broth, milk and seasonings. Bring to a boil and let simmer, bubbling for 10 minutes. Add the freshly drained pasta to the skillet and let cook, bubbling, for 2 minutes. Let continue to simmer gently till the sauce thickens around the pasta a bit (it will continue to thicken while cooling). Stir in the Parmesan cheese and serve.

Serves 4 to 5.


2 thoughts on “Pumpkin Pasta

  1. Mmmm. . . I can see how this would taste delicious. And it looks relatively simple. I have a couple of pumpkins I need to prepare and then use, so this dish may be in my future. I’ll try it with sage.

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